Name: Lemon Cream Napoleon
Prep time: P0Y0M0DT0H13M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 4 servings
Ingredients: 1 cup low-fat ricotta cheese; 1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling; 1 cup sour cream, light; 1 tablespoon lemon zest, finely minced, plus extra for garnish; 1 tablespoon honey; 1 tablespoon warm water; 12 won-ton wrappers; 4 tablespoons whipped topping; 1 teaspoon vanilla extract

Directions

In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

Recipe courtesy Sandra Lee

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